Curing of Meat
Curing of Meat
Curing of Meat
“CURING OF MEAT”
2
GROUP MEMBERS:
Kainat Fatima: 35(R)
Yasra Ramzan: 03(R)
3
CURING:
Addition of salt , sugar and nitrite or nitrate
for the purpose of preservation , flavor and
color.
4
5
CURING INGREDIENTS:
Salt
Sugar
Nitrite or nitrate
6
APPLICATION OF CURE
INGREDIENTS:
Dry curing
Stitch pumping
Artery injection
Needle injection
7
THE CURING REACTION:
heat
Nitric
Sodium Micrococc Sodium Glucono Nitrous Ascorbate oxide
nitrate us nitrite delta acid s
aurantiac lactone Erythorbat
us (GDL) es
8
PRECAUTIONS WHILE CURING:
Amount of time spent curing.
Temperature of curing (36-40 F)
Labeling the Date and time.
In the case if meat is salted , soak in water
first.
9
METHODS OF CURING:
Wet/Brine curing
Dry curing
Combination curing
Sausage curing
10
WET CURING MEAT
Step #1:
Choose your piece of meat
11
Step #2:
Mix up your brine cure
12
Step#3:
Place your meat in a brining bag.
13
Step#4:
Rinse the cured meat thoroughly in fresh cold
water to get rid of the crystallized salt on the
surface of the meat.
14
Step#5:
Set the meat on a wire mesh screen to drain for 24
hours in a well ventilated area and store in the
refrigerator for up to 30 days.
15
DRY CURING MEAT:
Step #1:Decide what kind of meat to be used:
16
Step #2:If necessary, trim off any excess fat,
tendons, or meat.
17
Step #3:For larger cuts of meat, consider
stabbing the meat with a prong for better salt
coverage.
18
Step#4:
Decide whether you want to cure with a pre-
mixed curing salt or mix your own
19
Step #5:
Use a ratio of 2:1000 sodium nitrite and salt, if
mixing your own curing salt.
20
Step #6:
Mix up your spices along with curing salt.
21
Step #7:
With hands, rub the curing salt and spice mix
over the entire cut of meat.
22
Step #8:
Refrigerate the meat for 7 to 10 days.
23
Step #9:
After 7 to 10 days, remove from the refrigerator
and rinse off all the salt/spice mix
24
Step #10:
Wrap the meat in tightly cheesecloth
25
Step #11:
Truss your meat to help it keep its shape while it
ages (optional).
26
COMBINATION CURING:
27
SAUSAGE CURING
Dried sausage cured meat Raw sausage & raw cured meat
28
ADVANTAGES:
Increase shelf life.
Makes water unavailable for microbial
growth.
Process doesn’t destroy nutrients.
Inhibits microbial growth and autolytic
enzymes.
29
DISADVANTAGES:
Too salty when cured.
Produces concentrated form of food.
30
31
32